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Spinach & Cranberry Stuffed Chicken Breasts

Spinach & Cranberry Stuffed Chicken Breasts
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Spinach & Cranberry Stuffed Chicken Breasts deliver a perfect mix of sweet and savory flavors with tender, juicy chicken breasts stuffed with nutrient-rich spinach, dried cranberries, and creamy cheese. This easy-to-make, healthy recipe offers a colorful presentation and delightful textures, making it ideal for family dinners or special occasions. With simple ingredients and adaptable variations, it suits cooks of all skill levels seeking a wholesome and impressive meal.

Ingredients

Scale

Chicken

  • 4 skinless, boneless chicken breasts, evenly thick
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons olive oil, for searing

Filling

  • 2 cups fresh spinach, roughly chopped
  • 1/3 cup dried cranberries
  • 4 ounces cream cheese or goat cheese, softened
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil, for sautéing
  • Optional herbs: 1 teaspoon fresh thyme or rosemary, chopped

Instructions

  1. Prepare the Filling: Heat 1 tablespoon olive oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Toss in fresh spinach and cook until wilted, then remove from heat and allow to cool slightly. In a bowl, mix the sautéed spinach with dried cranberries and cream cheese (or goat cheese) until well combined. Add optional fresh herbs if using.
  2. Prepare the Chicken Breasts: Carefully cut a pocket lengthwise into each chicken breast without slicing all the way through. Season both sides generously with salt and pepper.
  3. Stuff the Chicken: Fill each chicken breast pocket with the spinach and cranberry mixture, pressing the filling in firmly but gently. Secure the opening with toothpicks if necessary to keep the filling inside while cooking.
  4. Cook the Chicken: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3–4 minutes per side until golden brown. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20–25 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
  5. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing. This resting period helps lock in the juices and ensures moist, flavorful bites.

Notes

  • Use evenly sized chicken breasts to ensure uniform cooking and easier stuffing.
  • Don’t overfill the chicken pockets to prevent bursting during cooking.
  • Use toothpicks to secure the stuffed breasts and keep the filling inside.
  • Check the internal temperature with a meat thermometer for safe and perfect doneness.
  • Allow the chicken to rest before slicing to retain moisture and flavor.
  • Wilt spinach just until softened to avoid excess moisture in the filling.

Nutrition

Keywords: spinach stuffed chicken, cranberry chicken, healthy chicken recipe, baked stuffed chicken breast, gluten free chicken recipes

Find it online: https://marycorner.com/spinach-cranberry-stuffed-chicken-breasts/